Choux pastry for pirozhki
Description
Perpechi are a wonderful option for homemade baked goods, as you can prepare them with absolutely any filling you like. But you can experiment not only with the filling, but also with the dough itself. Therefore, I present to you a simple recipe for boiled dough for perpechi. 1. First, dissolve the yeast in a glass of warm water. Add sugar, stir well, and set aside for 15–25 minutes. 2. Mix the vegetable oil with 3 tablespoons of flour until smooth. Gradually pour in boiling water, stirring constantly. 3. Once the yeast mixture has activated, add it to the slightly cooled boiled mixture and stir. 4. Gradually add the flour sifted with salt, and begin kneading the dough. 5. Be careful not to add too much flour, as boiled dough for perpechi should be soft and slightly sticky to the hands at this stage. 6. Cover the dough with a clean towel and let it rise in a warm place for 1–1.5 hours. 7. Then place the dough onto a floured surface and, if necessary, add a little more flour. That's it—now you can start shaping the perpechi. Bake until done and serve.